The Dic Ann's burger is an anomaly. The patty is less than two ounces (about 50 grams) and pressed as thin as possible, almost like the smashburger technique except it's pressed prior to cooking. After being griddled for about 30 seconds per side, it's placed on the bottom of a standard white bun that has also been lightly toasted after being squished to a quarter of an inch of its life in a sandwich press, garnished with their secret spicy meat sauce, some chopped onion, mustard, and relish, covered with the top bun, and served on a paper plate with a tongue depressor to help you prop the burger up so that your hands don't get messy. More

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For the longest time I have been extremely reticent to make a definitive answer when asked, "What's the best burger in Montreal?" There are far too many different styles and different types, so I would diplomatically say, "it depends on your mood, the time of day, who you're with..." and so on. Fortunately (or unfortunately as the case might be) I have recently discovered a burger that renders that whole dance of diplomacy moot. More